Cooking With The Smiling Chef: A Taste Of Peru – Cebiche

Cooking with The Smiling Chef: A Taste of Peru

The Following post appeared in Issue 7: Mind, Body, Spirit of Grapeshot Magazine.

Over the mid-semester break I spent some time in Peru. My stay involved great opportunities to connect with the community of Manchay: a dry and dusty suburb just outside of the nation’s capital Lima. We spent our days working within a preschool looking after the kids, preparing their meals and painting the walls of their school. I asked one of our translators for a list of all the traditional food I should try whilst in Peru. These were some of the ones she shared with me.



Cebiche is Peru’s answer to cured seafood. Originally chillies were the only addition to the freshly caught fish. With the arrival of Spanish conquistador Francisco Pizzaro in 1532, limes and onions became incorporated into the dish, resulting in the fantastic concoction that is enjoyed all over the nation. This dish is best enjoyed chilled on a hot day but you must make sure to use the freshest fish you possibly can.


400g firm white fish fillets, such as sea bass, kingfish or snapper

1 red onion, finely sliced

12 limes, juiced

1 red chilli, diced finely

small handful of coriander, to garnish

Cut the fish into small cubes. In a glass bowl combine the fish, onion, lime juice and chilli to taste. Allow it to infuse for 5 mintues.

Spoon the cebiche onto four serving plates, top with coriander leaves and spoon over the lime juice. Serve.

Keep reading for more recipes from this column.






Writer’s note: A version of this article was first published in Grapeshot Magazine Issue 6|Volume 5| Mind, Body, Spirit.

Happy Cooking and Keep Smiling,

Brendon 🙂


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